I recently did a tasting session at the From Field and Flowers pop up stall in Borough Market and traveled the world in the space of ten minutes trying honey from all over. Starting from the delicate flavours of Acacia Honey from Italy through to the almost dark, woody molasses flavours of Chestnut Flower Honey, also from Italy.
So in the end I bought a the Yucatán Flowers Honey, that I felt hit both the caramel sweetness you would expect from a medium-strong honey but also acidity at the end.
About Yucatán Flowers Honey
Benefits: Like all raw honey it is a natural anti-septic and has high anti-inflammatory properties. Could also be beneficial for the treatment of colds, coughs and sore throats. It is also thought to reduce burns and scars when applied to the skin.
Tasting notes and tips: This honey would work well with yogurt, on porridge, or with poached fruit such as pairs, apples. Pair with cinnamon, cloves and star anise flavours. It also works really well in cakes and bakes, (as you will see below).
Provenance: Raw, pure honey from the Yucatán Peninsula, Mexico, South America, which is surrounded by beaches and populated with rich, tropical flora and fauna. It has a deep amber colour, with a smooth texture. This medium-strong honey has caramel sweet notes plus some acidity at the end. Made by Mexican Stingless Bees, who forage on wildflowers, plus nectar from thyme, avocado & cacti blossom.
- 200 g Yucatán flowers honey From Field and Flowers
- 250 g Unsalted Butter
- 60 g Dark Sugar I used Muscovado
- 4 Eggs (3 eggs, 1 with just the yolk)
- 350 g Soffice Flour From Field and Flowers
- Preheat the oven to 160. Butter the side of your 20cm round tin (best to use a loose bottomed one so you can easily retrieve your cake) and then fill the base with parchment.
- If your butter is hard, leave for an hour at room temperature before cutting your butter into pieces and put in a sauce pan with your honey and sugar.
- Ensure you keep the heat at a very low temperature so you do not burn the sugar, this will create a bitter taste that will ruin the flavour of your cake.
- Leave to cool completely (around 30 minutes).
- Once completely cooled, beat in your eggs and then sift your Soffice Flour into a bowl before pouring your honey mixture into the flour. Beat this until your mixture is a beautiful smooth golden texture and then fill your tin.
- Bake in the oven for 20 minutes (or until the inside is done). You can test this by using a kebab stick. If there is any wet ingredients still on the stick it needs a bit longer.
- Remove the cake from the tin and place to cool on a tin rack, then decorate how you like. I used chopped walnuts, rose petals and bee pollen with a generous coating of honey.
About Soffice Flour
A unique blend of soft wheat flour and corn starch, designed for superb cake baking. Particularly good for tall cakes and the softest sponges, it will give you professional patisserie level results at home.
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Disclaimer: Rose Petals gifted by Buy Whole Foods Online